TO celebrate 'World Cake Day', the Edinburgh-born, Italian-influenced chef has shared the recipe to one of her favourite dishes.

Share

Get weekly news by email

Carina Contini's coffee cake

THIS is a classic cake that can sit happily for a few days and is perfect with a good cup of tea.

2 x 20 cm non stick cake tins lined with greaseproof paper on the bottom and buttered around the edges

225g of unsalted butter at room temperature

225g of light brown sugar

2 large free range eggs

200g of self-raising flour

50g ground toasted walnuts

2 shots of espresso or 2 teaspoons of instant coffee dissolved in 50ml of hot water

a little milk

1 teaspoon of baking powder

Cream the butter and sugar until light and fluffy

Add one egg at a time with a little sieved flour to stop the mixture curdling

Continue to add all the eggs, flour and baking powder.

Fold in the ground walnuts, coffee and a little milk

Transfer to the two lined cake tins and bake at gas mark 4 for 30 minutes

Remove from the oven and cool on a wire rack

For the coffee cream frosting

300g of icing sugar

50ml of double cream

50ml of espresso

espresso coffee beans or walnut halves to decorate

Beat the icing sugar, cream and espresso together in an electric mixer until light and fluffy

When the cakes are cool remove the greaseproof paper and place one sponge on a cake plate. Spread half of the frosting onto this sponge then carefully place the other sponge, bottom side up, on top. Using a pallet knife smooth the remaining frosting on to the top of the cake.